CN106579223A - Sea asparagus nutritional noodle soup base and preparation method thereof - Google Patents
Sea asparagus nutritional noodle soup base and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a sea asparagus nutritional noodle soup base. The sea asparagus nutritional noodle soup base is prepared from 120-180 parts of chicken, 300-500 parts of perilla oil, 80-150 parts of sea asparagus, 50-100 parts of bunge pricklyash leaves, 60-100 parts of mushrooms, 10-20 parts of old ginger, 10-25 parts of peppers, 3-8 parts of amomum tsao-ko, 3-8 parts of fennel, 2-6 parts of bay leaves, 5-10 parts of salt, 10-18 parts of white granulated sugar, 3-10 parts of Weijixian, 2-8 parts of netmeg, 3-8 parts of dried tangerine or orange peel, 5-10 parts of fructus lycii, 3-8 parts of ginseng, 2-8 parts of the root bark of the peony tree, 1-5 parts of rose, 2-8 parts of common bletilla tubers, 2-10 parts of radix polygonati officinalis and 5-10 parts of milkvetch roots. The invention further provides a preparation method. The preparation method includes the steps of 1, preparation of a sea asparagus extracting solution; 2, preparation of chicken soup; 3, preparation of the soup base. The sea asparagus nutritional noodle soup base has rich amino acid, vitamin, mineral substances, natural bio-salt, polysaccharide and other multiple nutritional ingredients, and the nutritional ingredients are matched in a balanced mode.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of Salicornia Bigelovii Torr. alimentary paste soup stock and its preparation side
Method.
Background technology
Salicornia Bigelovii Torr. (Salicornia) is Chenopodiaceae salicornia europaeal category without the Carnified euhalophyte of base of leaf, and the tolerance of salinity is high,
Marine borer grass, salicornia europaeal, Salicornia Bigelovii Torr. or extra large bean are commonly called as, lick, salt lake are more common in and are taken up seabeach.Recently as both at home and abroad to sea
Germinatus Phragmitiss research deepens continuously, and isolated polysaccharide, chromocor compound, biogenic salt, chlorophyll etc. are various from Salicornia Bigelovii Torr.
Active component with medical value and health value.Show that chromocor compound has by substantial amounts of research at present and soften blood
Pipe, blood sugar lowering, blood fat reducing, antioxidation, interior free yl, defying age are removed, resisting pathogenic microbes, infection, anti-inflammatory, anti-burst
The different physiological roles such as infectionss, antiallergic, promotion organization regeneration；Polysaccharide has antitumor, antiviral, antiulcer, radioprotective, enhancing
The effects such as immunity, resisting fatigue.
In addition research finds that Salicornia Bigelovii Torr. contains inorganic elementss Na, K, Ca, Mg needed by human etc., and wherein Na accounts for its dry weight
1/5-1/20, K accounts for the 1/50-1/100 of its dry weight, and different from common inorganic salt, it is mainly with the shape of biological organic salt
Formula is present.And it contains 18 kinds of primary amino acids, wherein there is 8 kinds of essential amino acids；Also containing abundant vitamin, micro-
Secondary element, mineral, fat and protein, wherein carotene carotene content exceed 40 times of common vegetable；Ascorbic content
Enrich very much, be 2 times of Chinese cabbage content.
Noodles are very popular as a kind of traditional cuisines of China, and its local flavor depends greatly on soup stock
Species and quality.Now with the improvement of people's living standards, the noodles of single flour processing can not meet people
For the pursuit being keen to health preserving of diet, therefore noodles species increases year by year on market, and therewith the species of soup stock is also year by year
Increase；But at present the species of soup stock is less, is typically all coordinated with other and flavoring agent with one or more vegetables and formed, soup stock
Nutritive value it is single, taste is general, it is impossible to meet the nutritional labeling of needed by human body, old people is unsuitable in addition and taste are weaker
Crowd eat；The present invention is in view of Salicornia Bigelovii Torr. is rich in dietary fiber component, various trace elements, natural biological salt component and various
Active component, it is a kind of with other raw material building preparations that there is medical value, and nutrition is balanced, is suitable to old man and taste are weaker
The health-care nutritious noodle soup stock that people eats.
The content of the invention
The technical problem to be solved is：In view of the shortcomings of the prior art, there is provided a kind of Salicornia Bigelovii Torr. nutrition
Noodles soup stock.
To solve above-mentioned technical problem, the technical scheme is that：
A kind of Salicornia Bigelovii Torr. alimentary paste soup stock, it is characterised in that in parts by weight including following component：Carnis Gallus domesticus 120-
180 parts, perilla oil 300-500 parts, Salicornia Bigelovii Torr. 80-150 parts, Folium Zanthoxyli Bungeani 50-100 parts, Lentinus Edodess 60-100 parts, old ginger 10-20 parts,
Fructus Capsici 10-25 parts, Fructus Tsaoko 3-8 parts, Fructus Foeniculi 3-8 parts, Herba Pelargonii Graveolentiss 2-6 parts, Sal 5-10 parts, white sugar 10-18 parts, the extremely fresh 3- of taste
10 parts, Semen Myristicae 2-8 parts, Pericarpium Citri Reticulatae 3-8 parts, Fructus Lycii 5-10 parts, Radix Ginseng 3-8 parts, Cortex Moutan 2-8 parts, Flos Rosae Rugosae 1-5 parts, Pseudobulbus Bletillae (Rhizoma Bletillae) 2-8
Part, Rhizoma Polygonati Odorati 2-10 parts and Radix Astragali 5-10 parts.
Used as a kind of preferred technical scheme, a kind of described Salicornia Bigelovii Torr. alimentary paste soup stock includes in parts by weight
Following component：Carnis Gallus domesticus 150-180 parts, perilla oil 400-500 parts, Salicornia Bigelovii Torr. 100-150 parts, Folium Zanthoxyli Bungeani 80-100 parts, Lentinus Edodess 80-
100 parts, old ginger 15-20 parts, Fructus Capsici 20-25 parts, Fructus Tsaoko 5-8 parts, Fructus Foeniculi 5-8 parts, Herba Pelargonii Graveolentiss 4-6 parts, Sal 7-10 parts, white sand
The extremely fresh 5-10 parts of sugared 12-18 parts, taste, Semen Myristicae 5-8 parts, Pericarpium Citri Reticulatae 5-8 parts, Fructus Lycii 7-10 parts, Radix Ginseng 5-8 parts, Cortex Moutan 5-8 parts, rose
Rare colored 3-5 parts, Pseudobulbus Bletillae (Rhizoma Bletillae) 5-8 parts, Rhizoma Polygonati Odorati 5-10 parts and Radix Astragali 8-10 parts.
Another technical problem to be solved by this invention is：A kind of preparation side of Salicornia Bigelovii Torr. alimentary paste soup stock is provided
Method, the preparation method comprises the following steps：
(1) Carnis Gallus domesticus are weighed according to weight portion, is cooked after cleaning up, then with big fire steaming and decocting 15-20min, remove blood foam
Dirt；Pull Carnis Gallus domesticus out, then Fructus Lycii, Radix Ginseng, Cortex Moutan, Flos Rosae Rugosae, the Pseudobulbus Bletillae (Rhizoma Bletillae), Rhizoma Polygonati Odorati and the Radix Astragali are put in pot, extract 10-
After 30min, Carnis Gallus domesticus are placed into into slow fire steaming and decocting 10-20min in pot, it is standby to pull Carnis Gallus domesticus out, remove Fructus Lycii, Radix Ginseng, Cortex Moutan, Flos Rosae Rugosae
Flower, the Pseudobulbus Bletillae (Rhizoma Bletillae), Rhizoma Polygonati Odorati and the Radix Astragali, obtain new fresh chicken meat soup；
(2) Salicornia Bigelovii Torr. of fresh harvesting is weighed according to weight portion, then carry out sudden strain of a muscle carry, isolated filtrate and filtering residue；Take
The filtering residue is subsequently adding filtering residue weight 0.1-0.3 times compound enzyme, adjusts pH value, and through enzymolysis enzymatic hydrolysate is obtained；Then institute is taken
State enzymatic hydrolysate and carry out carbon dioxide supercritical fluid extraction and obtain Salicornia Bigelovii Torr. extracting solution；
(3) heating of above-mentioned weight portion perilla oil is taken, old ginger, Fructus Capsici, Fructus Tsaoko, Fructus Foeniculi, Herba Pelargonii Graveolentiss, Semen Myristicae and old is then placed in
Skin, fries to 15-20min and pulls above-mentioned raw materials out, then is put in pot by the standby Carnis Gallus domesticus that step (1) is obtained after steaming and decocting
Row stir-fries, and adds white sugar to carry out stir-fry color, then adds that Lentinus Edodess, Folium Zanthoxyli Bungeani, taste are extremely fresh and Sal carries out stir-frying obtaining processed
Carnis Gallus domesticus；
(4) by the processed chicken in the new fresh chicken meat soup in step (1), the Salicornia Bigelovii Torr. extracting solution in step (2) and step (3)
Meat mixes, and through homogenizing sterilization treatment Salicornia Bigelovii Torr. alimentary paste soup stock is obtained.
As a kind of improved technical scheme, 40-65 DEG C of the Extracting temperature for carrying is dodged in step (2), extract voltage 100-
180V, extraction time 2-5min.
As a kind of improved technical scheme, in step (2) compound enzyme by cellulase, hemicellulase, pectase and
Lipase is according to 0.5-1:0.3-0.8:0.2-0.7:0.3-0.5 ratios are mixed.
Used as a kind of improved technical scheme, the pH in step (2) is 3-7.5, and hydrolysis temperature is 25-50 DEG C.
Used as a kind of improved technical scheme, the extraction temperature of carbon dioxide supercritical fluid extraction is 35-60 in step (2)
DEG C, extracting pressure is 60-120Mpa, and extraction time is 30-60min.
After employing above-mentioned technical proposal, the invention has the beneficial effects as follows：
Compared with prior art, the present invention mainly has advantages below：
(1) present invention is carried, digested and carbon dioxide supercritical fluid extraction with Salicornia Bigelovii Torr. as raw material by dodging to fresh Salicornia Bigelovii Torr.
Contain natural biological salt component in the extracting solution for obtaining, while also contain 18 kinds of primary amino acids, wherein there is 8 kinds to be needed by human
Aminoacid；In addition containing abundant vitamin, trace element, mineral, fat, protein, polysaccharide and other multiple active components, energy
The nutritional labeling of needed by human body is supplemented, strengthens body immunity, promote liver metabolism；
(2) present invention is with Carnis Gallus domesticus as raw material, and is equipped with Fructus Lycii, Radix Ginseng, Cortex Moutan, Flos Rosae Rugosae, the Pseudobulbus Bletillae (Rhizoma Bletillae), Rhizoma Polygonati Odorati and the Radix Astragali and obtains
Containing rich in protein and various plants active component in new fresh chicken meat soup；Fructus Lycii：Sweet in the mouth, puts down；With nourishing the liver, nourishing kidney, profit
The effect of lung；Radix Ginseng：Mild-natured, sweet in the mouth, slight bitter, tepor.Returns spleen, lung meridian, heart channel；With strongly invigorating primordial QI, veins takes off admittedly, spleen reinforcing benefit
Lung, promoting the production of body fluid to quench thirst, effect of tranquilize the mind and promote the intelligence；Cortex Moutan：Cold in nature, bitter in the mouth is cool, is slightly cold；GUIXIN, liver, kidney, lung meridian；It is cool with heat clearing away
Blood, effect of promoting blood circulation to remove blood stasis；Flos Rosae Rugosae：Sweet and slightly bitter taste, slightly warm in nature, Return liver, spleen, stomach；Fragrant row dissipates；With soothing liver-QI for relieving depression,
Effect of regulating menstruation by adjusting the flow of blood；The Pseudobulbus Bletillae (Rhizoma Bletillae)：It is pungent, it is bitter, sweet, puckery, it is slightly cold；Return lung, liver, stomach；With astringing to arrest bleeding, the work(of detumescence and promoting granulation
Effect；Rhizoma Polygonati Odorati：Sweet in the mouth, it is mild-natured；Return lung, stomach；The effect of with nourishing YIN and moistening the lung, nourishing the stomach to promote the production of body fluid；The Radix Astragali：Slightly warm in nature, sweet in the mouth；Return
Lung, spleen, liver and kidney channel；The effect of with benefiting QI for strengthening the superficies, arrest sweating admittedly take off, torr sore myogenic, inducing diuresis to remove edema.Boiled using above-mentioned raw materials
Carnis Gallus domesticus soup there is the effect of strengthening the spleen and nourishing the stomach, invigorating the spleen and replenishing QI；
(3) present invention with perilla oil, Carnis Gallus domesticus, Lentinus Edodess, Folium Zanthoxyli Bungeani as raw material, through stir-frying then with Salicornia Bigelovii Torr. extracting solution,
Carnis Gallus domesticus soup mixes, and multivitamin, aminoacid, trace element, plant are rich in the alimentary paste soup stock that homogenizing sterilization treatment is obtained
Thing active component, natural biological salt component and dietary fiber, supplement the nutritional labeling of needed by human body, good taste and with enriching blood
Effect of stomach is protected in QI invigorating, strengthening spleen and tonifying lung, nourishing the liver.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein is not used to only to explain the present invention
Limit the present invention.
Example 1
A kind of Salicornia Bigelovii Torr. alimentary paste soup stock, it is characterised in that in parts by weight including following component：Carnis Gallus domesticus 120
Part, 350 parts of perilla oil, 80 parts of Salicornia Bigelovii Torr., 60 parts of Folium Zanthoxyli Bungeani, 60 parts of Lentinus Edodess, 10 parts of old ginger, 15 parts of Fructus Capsici, 3 parts of Fructus Tsaoko, Fructus Foeniculi
Fragrant 3 parts, 2 parts of Herba Pelargonii Graveolentiss, 5 parts of Sal, 10 parts of white sugar, extremely fresh 3 parts taste, 2 parts of Semen Myristicae, 3 parts of Pericarpium Citri Reticulatae, 5 parts of Fructus Lycii, 3 parts of Radix Ginseng, pellet
5 parts of 2 parts of skin, 3 parts of Flos Rosae Rugosae, 2 parts of the Pseudobulbus Bletillae (Rhizoma Bletillae), 2 parts of Rhizoma Polygonati Odorati and the Radix Astragali.
Example 2
A kind of Salicornia Bigelovii Torr. alimentary paste soup stock, it is characterised in that in parts by weight including following component：Carnis Gallus domesticus 150
Part, 400 parts of perilla oil, 100 parts of Salicornia Bigelovii Torr., 80 parts of Folium Zanthoxyli Bungeani, 80 parts of Lentinus Edodess, 15 parts of old ginger, 18 parts of Fructus Capsici, 3 parts of Fructus Tsaoko, Fructus Foeniculi
Fragrant 5 parts, 3 parts of Herba Pelargonii Graveolentiss, 6 parts of Sal, 12 parts of white sugar, extremely fresh 5 parts taste, 3 parts of Semen Myristicae, 4 parts of Pericarpium Citri Reticulatae, 5 parts of Fructus Lycii, 3 parts of Radix Ginseng, pellet
7 parts of 5 parts of skin, 2 parts of Flos Rosae Rugosae, 3 parts of the Pseudobulbus Bletillae (Rhizoma Bletillae), 5 parts of Rhizoma Polygonati Odorati and the Radix Astragali.
Example 3
A kind of Salicornia Bigelovii Torr. alimentary paste soup stock, it is characterised in that in parts by weight including following component：Carnis Gallus domesticus 170
Part, 450 parts of perilla oil, 120 parts of Salicornia Bigelovii Torr., 90 parts of Folium Zanthoxyli Bungeani, 90 parts of Lentinus Edodess, 18 parts of old ginger, 22 parts of Fructus Capsici, 5 parts of Fructus Tsaoko, Fructus Foeniculi
Fragrant 6 parts, 5 parts of Herba Pelargonii Graveolentiss, 8 parts of Sal, 15 parts of white sugar, extremely fresh 8 parts taste, 5 parts of Semen Myristicae, 6 parts of Pericarpium Citri Reticulatae, 8 parts of Fructus Lycii, 6 parts of Radix Ginseng, pellet
8 parts of 5 parts of skin, 3 parts of Flos Rosae Rugosae, 5 parts of the Pseudobulbus Bletillae (Rhizoma Bletillae), 8 parts of Rhizoma Polygonati Odorati and the Radix Astragali.
Its preparation method comprises the following steps：
(1) Carnis Gallus domesticus are weighed according to weight portion, is cooked after cleaning up, then with big fire steaming and decocting 15min, remove blood foam dirty
Thing；Pull Carnis Gallus domesticus out, then Fructus Lycii, Radix Ginseng, Cortex Moutan, Flos Rosae Rugosae, the Pseudobulbus Bletillae (Rhizoma Bletillae), Rhizoma Polygonati Odorati and the Radix Astragali are put in pot, after extraction 20min,
Carnis Gallus domesticus are placed into into slow fire steaming and decocting 15min in pot, it is standby to pull Carnis Gallus domesticus out, remove Fructus Lycii, Radix Ginseng, Cortex Moutan, the Pseudobulbus Bletillae (Rhizoma Bletillae), Rhizoma Polygonati Odorati and Huang
Stilbene, obtains new fresh chicken meat soup；
(2) Salicornia Bigelovii Torr. of fresh harvesting is weighed according to weight portion, then carry out sudden strain of a muscle carry, isolated filtrate and filtering residue；Take
The filtering residue be subsequently adding 0.2 times of compound enzyme of filtering residue weight (by cellulase, hemicellulase, pectase and lipase according to
0.7:0.5:0.4:0.3 ratio is mixed), adjust pH value 5.8, hydrolysis temperature to control at 40 DEG C, obtain enzymolysis through enzymolysis and produce
Thing；Then take enzymatic hydrolysate carry out carbon dioxide supercritical fluid extraction (Extracting temperature be 42 DEG C, extracting pressure is 70Mpa, during extraction
Between be 60min) obtain Salicornia Bigelovii Torr. extracting solution；
(3) heating of above-mentioned weight portion perilla oil is taken, old ginger, Fructus Capsici, Fructus Tsaoko, Fructus Foeniculi, Herba Pelargonii Graveolentiss, Semen Myristicae and old is then placed in
Skin, fries to 15min and pulls above-mentioned raw materials out, and then the standby Carnis Gallus domesticus that step (1) is obtained after steaming and decocting are put in pot is carried out
Stir-fry, add white sugar to carry out stir-fry color, then add that Lentinus Edodess, Folium Zanthoxyli Bungeani, taste are extremely fresh and Sal carries out stir-frying and obtains processed chicken
Meat；
(4) by the processed chicken in the new fresh chicken meat soup in step (1), the Salicornia Bigelovii Torr. extracting solution in step (2) and step (3)
Meat mixes, and through homogenizing sterilization treatment Salicornia Bigelovii Torr. alimentary paste soup stock is obtained.
Example 4
A kind of Salicornia Bigelovii Torr. alimentary paste soup stock, it is characterised in that in parts by weight including following component：Carnis Gallus domesticus 180
It is part, 480 parts of perilla oil, 145 parts of Salicornia Bigelovii Torr., 100 parts of Folium Zanthoxyli Bungeani, 100 parts of Lentinus Edodess, 20 parts of old ginger, 23 parts of Fructus Capsici, 8 parts of Fructus Tsaoko, little
8 parts of Fructus Foeniculi, 6 parts of Herba Pelargonii Graveolentiss, 10 parts of Sal, 18 parts of white sugar, taste are extremely fresh 10 parts, 8 parts of Semen Myristicae, 8 parts of Pericarpium Citri Reticulatae, 10 parts of Fructus Lycii, Radix Ginseng 8
10 parts of part, 8 parts of Cortex Moutan, 5 parts of Flos Rosae Rugosae, 8 parts of the Pseudobulbus Bletillae (Rhizoma Bletillae), 10 parts of Rhizoma Polygonati Odorati and the Radix Astragali.
Its preparation method comprises the following steps：
(1) Carnis Gallus domesticus are weighed according to weight portion, is cooked after cleaning up, then with big fire steaming and decocting 20min, remove blood foam dirty
Thing；Pull Carnis Gallus domesticus out, then Fructus Lycii, Radix Ginseng, Cortex Moutan, Flos Rosae Rugosae, the Pseudobulbus Bletillae (Rhizoma Bletillae), Rhizoma Polygonati Odorati and the Radix Astragali are put in pot, after extraction 30min,
Carnis Gallus domesticus are placed into into slow fire steaming and decocting 20min in pot, it is standby to pull Carnis Gallus domesticus out, remove Fructus Lycii, Radix Ginseng, Cortex Moutan, the Pseudobulbus Bletillae (Rhizoma Bletillae), Rhizoma Polygonati Odorati and Huang
Stilbene, obtains new fresh chicken meat soup；
(2) Salicornia Bigelovii Torr. of fresh harvesting is weighed according to weight portion, then carry out sudden strain of a muscle carry, isolated filtrate and filtering residue；Take
The filtering residue be subsequently adding 0.3 times of compound enzyme of filtering residue weight (by cellulase, hemicellulase, pectase and lipase according to
0.8:0.5:0.7:0.5 ratio is mixed), adjust pH value to 7.2, hydrolysis temperature is controlled at 48 DEG C, through being digested
Product；Then take enzymatic hydrolysate carry out carbon dioxide supercritical fluid extraction (extraction temperature be 60 DEG C, extracting pressure is 115Mpa, extraction
The time is taken for 45min) obtain Salicornia Bigelovii Torr. extracting solution；
(3) heating of above-mentioned weight portion perilla oil is taken, old ginger, Fructus Capsici, Fructus Tsaoko, Fructus Foeniculi, Herba Pelargonii Graveolentiss, Semen Myristicae and old is then placed in
Skin, fries to 20min and pulls above-mentioned raw materials out, and then the standby Carnis Gallus domesticus that step (1) is obtained after steaming and decocting are put in pot is carried out
Stir-fry, add white sugar to carry out stir-fry color, then add that Lentinus Edodess, Folium Zanthoxyli Bungeani, taste are extremely fresh and Sal carries out stir-frying and obtains processed chicken
Meat；
(4) by the processed chicken in the new fresh chicken meat soup in step (1), the Salicornia Bigelovii Torr. extracting solution in step (2) and step (3)
Meat mixes, and through homogenizing sterilization treatment Salicornia Bigelovii Torr. alimentary paste soup stock is obtained.
Example 5
A kind of Salicornia Bigelovii Torr. alimentary paste soup stock, it is characterised in that in parts by weight including following component：Carnis Gallus domesticus 165
Part, 465 parts of perilla oil, 150 parts of Salicornia Bigelovii Torr., 88 parts of Folium Zanthoxyli Bungeani, 95 parts of Lentinus Edodess, 18 parts of old ginger, 22 parts of Fructus Capsici, 6 parts of Fructus Tsaoko, Fructus Foeniculi
Fragrant 6 parts, 6 parts of Herba Pelargonii Graveolentiss, 8 parts of Sal, 16 parts of white sugar, extremely fresh 8 parts taste, 6 parts of Semen Myristicae, 7 parts of Pericarpium Citri Reticulatae, 10 parts of Fructus Lycii, 6 parts of Radix Ginseng,
8 parts of 5 parts of Cortex Moutan, 5 parts of Flos Rosae Rugosae, 8 parts of the Pseudobulbus Bletillae (Rhizoma Bletillae), 5 parts of Rhizoma Polygonati Odorati, 10 parts of the Radix Astragali and Radix Puerariae.
Its preparation method comprises the following steps：
(1) Carnis Gallus domesticus are weighed according to weight portion, is cooked after cleaning up, then with big fire steaming and decocting 20min, remove blood foam dirty
Thing；Pull Carnis Gallus domesticus out, then Fructus Lycii, Radix Ginseng, Cortex Moutan, Flos Rosae Rugosae, the Pseudobulbus Bletillae (Rhizoma Bletillae), Rhizoma Polygonati Odorati and the Radix Astragali are put in pot, after extraction 28min,
Carnis Gallus domesticus are placed into into slow fire steaming and decocting 20min in pot, it is standby to pull Carnis Gallus domesticus out, remove Fructus Lycii, Radix Ginseng, Cortex Moutan, the Pseudobulbus Bletillae (Rhizoma Bletillae), Rhizoma Polygonati Odorati, the Radix Astragali
And Radix Puerariae, obtain new fresh chicken meat soup；
(2) Salicornia Bigelovii Torr. of fresh harvesting is weighed according to weight portion, then carry out sudden strain of a muscle carry, isolated filtrate and filtering residue；Take
The filtering residue be subsequently adding 0.25 times of compound enzyme of filtering residue weight (by cellulase, hemicellulase, pectase and lipase according to
1:0.4:0.3:0.5 ratio is mixed), adjust pH value to 6.5, hydrolysis temperature is controlled at 37 DEG C, is obtained enzymolysis through enzymolysis and is produced
Thing；Then take enzymatic hydrolysate carry out carbon dioxide supercritical fluid extraction (extraction temperature be 55 DEG C, extracting pressure is 120Mpa, extraction
Time is 35min) obtain Salicornia Bigelovii Torr. extracting solution；
(3) heating of above-mentioned weight portion perilla oil is taken, old ginger, Fructus Capsici, Fructus Tsaoko, Fructus Foeniculi, Herba Pelargonii Graveolentiss, Semen Myristicae and old is then placed in
Skin, fries to 20min and pulls above-mentioned raw materials out, and then the standby Carnis Gallus domesticus that step (1) is obtained after steaming and decocting are put in pot is carried out
Stir-fry, add white sugar to carry out stir-fry color, then add that Lentinus Edodess, Folium Zanthoxyli Bungeani, taste are extremely fresh and Sal carries out stir-frying and obtains processed chicken
Meat；
(4) by the processed chicken in the new fresh chicken meat soup in step (1), the Salicornia Bigelovii Torr. extracting solution in step (2) and step (3)
Meat mixes, and through homogenizing sterilization treatment Salicornia Bigelovii Torr. alimentary paste soup stock is obtained.
Example 6
A kind of Salicornia Bigelovii Torr. alimentary paste soup stock, it is characterised in that in parts by weight including following component：Carnis Gallus domesticus 165
Part, 465 parts of perilla oil, 150 parts of Salicornia Bigelovii Torr., 88 parts of Folium Zanthoxyli Bungeani, 95 parts of Lentinus Edodess, 18 parts of old ginger, 22 parts of Fructus Capsici, 6 parts of Fructus Tsaoko, Fructus Foeniculi
Fragrant 6 parts, 6 parts of Herba Pelargonii Graveolentiss, 8 parts of Sal, 16 parts of white sugar, extremely fresh 8 parts taste, 6 parts of Semen Myristicae, 7 parts of Pericarpium Citri Reticulatae, 10 parts of Fructus Lycii, 6 parts of Radix Ginseng,
8 parts of 5 parts of Cortex Moutan, 5 parts of Flos Rosae Rugosae, 8 parts of the Pseudobulbus Bletillae (Rhizoma Bletillae), 5 parts of Rhizoma Polygonati Odorati, 10 parts of the Radix Astragali and Poria.
Its preparation method comprises the following steps：
(1) Carnis Gallus domesticus are weighed according to weight portion, is cooked after cleaning up, then with big fire steaming and decocting 20min, remove blood foam dirty
Thing；Pull Carnis Gallus domesticus out, then Fructus Lycii, Radix Ginseng, Cortex Moutan, Flos Rosae Rugosae, the Pseudobulbus Bletillae (Rhizoma Bletillae), Rhizoma Polygonati Odorati and the Radix Astragali are put in pot, after extraction 28min,
Carnis Gallus domesticus are placed into into slow fire steaming and decocting 20min in pot, it is standby to pull Carnis Gallus domesticus out, remove Fructus Lycii, Radix Ginseng, Cortex Moutan, the Pseudobulbus Bletillae (Rhizoma Bletillae), Rhizoma Polygonati Odorati, the Radix Astragali
And Poria, obtain new fresh chicken meat soup；
(2) Salicornia Bigelovii Torr. of fresh harvesting is weighed according to weight portion, then carry out sudden strain of a muscle carry, isolated filtrate and filtering residue；Take
The filtering residue be subsequently adding 0.25 times of compound enzyme of filtering residue weight (by cellulase, hemicellulase, pectase and lipase according to
1:0.4:0.3:0.5 ratio is mixed), adjust pH value to 6.5, hydrolysis temperature is controlled at 37 DEG C, is obtained enzymolysis through enzymolysis and is produced
Thing；Then take enzymatic hydrolysate carry out carbon dioxide supercritical fluid extraction (extraction temperature be 55 DEG C, extracting pressure is 120Mpa, extraction
Time is 35min) obtain Salicornia Bigelovii Torr. extracting solution；
(3) heating of above-mentioned weight portion perilla oil is taken, old ginger, Fructus Capsici, Fructus Tsaoko, Fructus Foeniculi, Herba Pelargonii Graveolentiss, Semen Myristicae and old is then placed in
Skin, fries to 20min and pulls above-mentioned raw materials out, and then the standby Carnis Gallus domesticus that step (1) is obtained after steaming and decocting are put in pot is carried out
Stir-fry, add white sugar to carry out stir-fry color, then add that Lentinus Edodess, Folium Zanthoxyli Bungeani, taste are extremely fresh and Sal carries out stir-frying and obtains processed chicken
Meat；
(4) by the processed chicken in the new fresh chicken meat soup in step (1), the Salicornia Bigelovii Torr. extracting solution in step (2) and step (3)
Meat mixes, and through homogenizing sterilization treatment Salicornia Bigelovii Torr. alimentary paste soup stock is obtained.
Presently preferred embodiments of the present invention is the foregoing is only, not to limit the present invention, all essences in the present invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (7)
1. a kind of Salicornia Bigelovii Torr. alimentary paste soup stock, it is characterised in that in parts by weight including following component：Carnis Gallus domesticus 120-180
It is part, perilla oil 300-500 parts, Salicornia Bigelovii Torr. 80-150 parts, Folium Zanthoxyli Bungeani 50-100 parts, Lentinus Edodess 60-100 parts, old ginger 10-20 parts, peppery
Green pepper 10-25 parts, Fructus Tsaoko 3-8 parts, Fructus Foeniculi 3-8 parts, Herba Pelargonii Graveolentiss 2-6 parts, Sal 5-10 parts, white sugar 10-18 parts, the extremely fresh 3-10 of taste
Part, Semen Myristicae 2-8 parts, Pericarpium Citri Reticulatae 3-8 parts, Fructus Lycii 5-10 parts, Radix Ginseng 3-8 parts, Cortex Moutan 2-8 parts, Flos Rosae Rugosae 1-5 parts, Pseudobulbus Bletillae (Rhizoma Bletillae) 2-8 parts,
Rhizoma Polygonati Odorati 2-10 parts and Radix Astragali 5-10 parts.
2. a kind of Salicornia Bigelovii Torr. alimentary paste soup stock according to claim 1, it is characterised in that include in parts by weight
Following component：Carnis Gallus domesticus 150-180 parts, perilla oil 400-500 parts, Salicornia Bigelovii Torr. 100-150 parts, Folium Zanthoxyli Bungeani 80-100 parts, Lentinus Edodess 80-
100 parts, old ginger 15-20 parts, Fructus Capsici 20-25 parts, Fructus Tsaoko 5-8 parts, Fructus Foeniculi 5-8 parts, Herba Pelargonii Graveolentiss 4-6 parts, Sal 7-10 parts, white sand
The extremely fresh 5-10 parts of sugared 12-18 parts, taste, Semen Myristicae 5-8 parts, Pericarpium Citri Reticulatae 5-8 parts, Fructus Lycii 7-10 parts, Radix Ginseng 5-8 parts, Cortex Moutan 5-8 parts, rose
Rare colored 3-5 parts, Pseudobulbus Bletillae (Rhizoma Bletillae) 5-8 parts, Rhizoma Polygonati Odorati 5-10 parts and Radix Astragali 8-10 parts.
3. a kind of preparation method of Salicornia Bigelovii Torr. alimentary paste soup stock, it is characterised in that the preparation method comprises the following steps：
(1) Carnis Gallus domesticus are weighed according to weight portion, is cooked after cleaning up, then with big fire steaming and decocting 15-20min, remove blood foam dirt；
Pull Carnis Gallus domesticus out, then Fructus Lycii, Radix Ginseng, Cortex Moutan, Flos Rosae Rugosae, the Pseudobulbus Bletillae (Rhizoma Bletillae), Rhizoma Polygonati Odorati and the Radix Astragali are put in pot, after extraction 10-30min,
Carnis Gallus domesticus are placed into into slow fire steaming and decocting 10-20min in pot, it is standby to pull Carnis Gallus domesticus out, remove Fructus Lycii, Radix Ginseng, Cortex Moutan, Flos Rosae Rugosae, the Pseudobulbus Bletillae (Rhizoma Bletillae),
Rhizoma Polygonati Odorati and the Radix Astragali, obtain new fresh chicken meat soup；
(2) Salicornia Bigelovii Torr. of fresh harvesting is weighed according to weight portion, then carry out sudden strain of a muscle carry, isolated filtrate and filtering residue；Take described
Filtering residue is subsequently adding filtering residue weight 0.1-0.3 times compound enzyme, adjusts pH value, and through enzymolysis enzymatic hydrolysate is obtained；Then the enzyme is taken
Solution product carries out carbon dioxide supercritical fluid extraction and obtains Salicornia Bigelovii Torr. extracting solution；
(3) above-mentioned weight portion perilla oil heating is taken, old ginger, Fructus Capsici, Fructus Tsaoko, Fructus Foeniculi, Herba Pelargonii Graveolentiss, Semen Myristicae and Pericarpium Citri Reticulatae is then placed in,
Fry to 15-20min and pull above-mentioned raw materials out, then the standby Carnis Gallus domesticus that step (1) is obtained after steaming and decocting are put in pot is carried out
Stir-fry, add white sugar to carry out stir-fry color, then add that Lentinus Edodess, Folium Zanthoxyli Bungeani, taste are extremely fresh and Sal carries out stir-frying and obtains processed chicken
Meat；
(4) the processed Carnis Gallus domesticus in the new fresh chicken meat soup in step (1), the Salicornia Bigelovii Torr. extracting solution in step (2) and step (3) are mixed
Close, through homogenizing sterilization treatment Salicornia Bigelovii Torr. alimentary paste soup stock is obtained.
4. the preparation method of a kind of Salicornia Bigelovii Torr. alimentary paste soup stock according to claim 3, it is characterised in that：Step (2)
It is middle to dodge 40-65 DEG C of the Extracting temperature for carrying, extract voltage 100-180V, extraction time 2-5min.
5. the preparation method of a kind of Salicornia Bigelovii Torr. alimentary paste soup stock according to claim 3, it is characterised in that：Step (2)
Middle compound enzyme is by cellulase, hemicellulase, pectase and lipase according to 0.5-1:0.3-0.8:0.2-0.7:0.3-0.5
Ratio is mixed.
6. the preparation method of a kind of Salicornia Bigelovii Torr. alimentary paste soup stock according to claim 3, it is characterised in that：Step (2)
In pH be 3-7.5, hydrolysis temperature be 25-50 DEG C.
7. the preparation method of a kind of Salicornia Bigelovii Torr. alimentary paste soup stock according to claim 3, it is characterised in that：Step (2)
The extraction temperature of middle carbon dioxide supercritical fluid extraction is 35-60 DEG C, and extracting pressure is 60-120Mpa, and extraction time is 30-
60min。
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| CN116711838A (en) * | 2023-05-05 | 2023-09-08 | 贵州台农兴旺食品有限公司 | Manufacturing method of low-salt preserved meat |
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